Salmon with Lemon and Mint Recipe

by katerina on July 9, 2006

My new favorite food blog is Kalyn’s Kitchen. She hosts Weekend Herb Blogging to encourage food bloggers to blog about herbs and I have decided to participate for the first time, hats off to Kalyn for a great idea! This week WHB is being hosted by Gabriella from My Life as a Reluctant Housewife.

In the last few months my indoor garden has grown quite significantly. As I am limited by window space and a very small front stoop my main herbs are mint, basil, dill, thyme and rosemary. The mint was my first purchase and since I planted the three little guys from Home Depot they have really take off, in fact I am becoming a little concerned that they may try and take over my kitchen. Because of that this week, I am featuring a good way to use mint – also check out my previous post using mint and basil in greek salad.

Several months ago I was put on an allergy diet. For weeks I couldn’t eat dairy, wheat, soy, corn, eggs, sugar etc. As someone who really likes to eat this was really limiting and difficult to stick to. One of the few great recipes that came out of this was a simple combination: lemon, ginger and mint. I used it on chicken, fish and even made tea. I do this salmon under the broiler because of my lack of bbq but it would also be great that way as well.
[print_this]Salmon with Lemon and Mint
(serves 2)

2 fillets of salmon, deboned
2 lemons
a peeled thumb-sized piece of ginger
1 clove of garlic
3 or 4 mint leaves
salt and pepper
olive oil

Season the salmon with salt and pepper. Grate the ginger and garlic and dust over the salmon. Juice half a lemon over top. Lightly drizzle oil on salmon (about 1t per fillet). Reserving one leaf worth of the mint for garnish, chop and add on to the salmon. Cover with plastic wrap and allow to marinate for 1 hour. Remove salmon from the fridge, squeze remaining half lemon over top, and preheat the broiler. Broil until the outside is lightly crispy and the inside is medium rare. Garnish with remaining mint and lemon wedges. serve with a salad (I matched it with my rasberry vinaigrette salad).

A little note, during my allergy diet I did discover a couple of good recipes from this allergy cookbook. It was really hard so anything exciting is worth its weght in gold, my favorite recipe was date squares. Another great snack is rice cakes with almond butter.[/print_this]

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